Photo by Christina Holmes
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.
This light and drinkable cocktail pairs the bittersweet flavor of grapefruit with botanical gin and sparkling sake for a bubbly finish.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.
Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.
Froyo for one, made in a blender and topped with a crackly magic shell.